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Royal Icing Recipe

photo of prepared Royal Icing Recipe recipe

This 3-ingredient royal icing recipe is perfect for decorating cupcakes, holiday cookies, cakes and even gingerbread houses. Royal icing is easy to make, pipes smooth, and dries into a firm, candy-like coating.


  • 6 Tbsp Bob Evans Egg Whites
  • 1 tsp Vanilla Extract
  • 4 cups Powdered Sugar


  1. In a large bowl, beat Bob Evans Egg Whites until frothy. Add vanilla.
  2. On a medium low speed, add powdered sugar one tablespoon at a time until all the sugar is incorporated, and the mixture is shiny. Continue beating on high speed until mixture is at a stiff peak stage.
  3. Add food coloring.
  4. Transfer to piping bag and decorate cookies immediately. Mixture should be stiff and hold shape when you pipe it. To get this consistency, add a little extra powdered sugar, if needed. Avoid making it too stiff as it will not adhere to the cookies. The mixture can be a bit looser for ‘flooding’ large areas of color.
  5. Allow decorated cookies to completely dry before storing in an airtight container. Icing should be hard. Use parchment paper to separate each layer of cookies.

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